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Victoria's Crown

An ornate charlotte russe featuring rhubarb compote, bavarois cream, and homemade savoiardi biscuits shaped into a royal crown.

BakingRhubarbShowstopperBritish Bake OffCharlotte Russe
Estimated Nutrition
Calories
868.8
kcal / serving
10425.6 kcal total
Carbs
88.2g
per serving
1058 g total
Fat
52.1g
per serving
625.4 g total
Protein
11.9g
per serving
142.2 g total
Cook Time
120
minutes
Serves
12
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
300
g
Golden Caster Sugar
for savoiardi
50
g
Icing Sugar
for dusting
120
g
Caster Sugar
for compote
5
piece
Leaf Gelatine
for compote
250
g
Caster Sugar
divided for bavarois
15
piece
Leaf Gelatine
for bavarois
160
g
Golden Granulated Sugar
for jelly
5
piece
Leaf Gelatine
for jelly
50
g
Caster Sugar
for syrup
50
g
Fondant Icing Sugar
for assembly paste
Dairy
6
piece
Egg
large, free-range, separated
270
ml
Full-Fat Milk
800
ml
Double Cream
10
piece
Egg Yellow
large yolks only
GrainsCereals
270
g
Plain Flour
sifted
NutsSeeds
3
tsp
Vanilla Paste
for savoiardi
5
tsp
Vanilla Paste
for bavarois
110
g
Fresh Ginger
thinly sliced
5
piece
Lemon Verbena Leaves
Other
1
piece
Red Food Colouring
few drops
Vegetables
400
g
Rhubarb
trimmed and roughly chopped for compote
4
piece
Stem Ginger
in syrup, finely chopped
400
g
Rhubarb
trimmed and roughly chopped for bavarois

Method

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